The Bocconotto of Castel Frentano is a typical cake of Abruzzo that I've had the good fortuneto find/buy and eata few years agoin the smalltown of CastelFrentano, in the provinceof Chieti.
I liked it so much that the first thing i've done once back home was searching how to made it at home!
Maybe myaren't exactlylike the originals,but I canassure you that ifyou've nevertriedthe differenceis not noticeable!
Hope you can like them as I do!
Step 1: Ingredients
Forabout 10Bocconottiyou will need:
(I say about cos the amountofBocconottithat you will getwill dependon the sizeof the moldsyou are going touse)
For the filling:
- 300ml of water;
- 100gr of sugar;
- 100gr of chocolate (I usedark chocolate with70%cocoaminimum)
- 100gr of chopped almonds;
- 2 egg yolks.
- 4 egg yolks;
- 2 egg whites;
- 100gr of sugar;
- 50 ml of olive oil (I use extra virgin oil);
- lemon zest;
- flour as needed.
Step 2: Il Ripieno!
Iprepared themonly twice, but thosethat you cansee in the photoscamebetterthanI didthe first time. So I think thebest way to learnistopreparethemseveral timessothat you understand exactlyhow the filling should beprepared...
First you need toput the waterand sugar ina saucepan.Bring to a boiluntil you havea syrup.Once readythe syrupdown the heatand, stirring, addthe chocolatebefore(Iput apiece at a time) and thenthe chopped almonds.Stirwell and let itboilthe mixtureuntil youhave acreamy appearance.Oncethe mixturewill look like thisturn off the heatand let it cool.
The preparationof the fillingend herefor now.Leave itaside andprepare the dough.
Step 3: The Dough
Beat the egg yolks with sugar, then add lemon zest and oil.
Mix,and add thebeaten eggwhites. Oncemixed, start addingthe flouralittle at a time(whatever I'mpreparingIgot into the habitofaddsifted). When the doughstarts to gethard,remove itfrom the bowl andkneadby hand onyour work surfaceuntildough is smooth,and soft (see photo).Foreye mustrememberthe pastry,butto the touchneeds to be moresmooth and soft.
Wrap it and let it rest for a while in the fridge (10 minutes)
The dough is ready, time to make the Bocconotti!
Step 4: Into the Oven!
Takethe filling andcheck if it'scooledcompletely, also checkifhasthickened. If you think it's ok you can continue the preparation, instead, if it seemstooliquidmeansno good.Put it back onthe fire andboilagainto thick itfurther. When the mixturefeels right to you,turn off the heatand let cool. To cool it downas quickly asyou can, putthe panin a bowlof cold water. (I'm sorry, it'shard todescribehow it should be,and I guessthese photos are notof great help,thenfollow your instinct). While cooling down take off the dough from the fridge.
Ok, ifthe filling wasready whenyou checked, before youdo anything else removethe doughfrom the fridge. Then add the egg yolks to the filling and mix well.
Nowroll out the dough(I havespreadto a thickness ofabout two/three millimeters)andwith the help ofcircularcutters, obtainthe cupsandtheir lids. Use cutterswiderthan necessarysothat the cups overflowsandsealsbetter onceyou closeitwith a lid.
Oil your molds ( The ones you see,areespecially suited tothoseBocconotti. Don't worry, usethereforesimilar,those ofmuffinsorcupcakesI thinkmay work, it's importantthat they have thesame shape andaren't toolarge). Then put inthe doughthat will form the cup, stuff with the filling and close them with lids.
Put in the oven at 170°c for about 20/25 minutes (timedepends on the ovenyou use, they are readywhenthey are goldenas you can seein the pictures).
You caneat themas you like,warm or cold. Remember tocover themfirst withicing sugar!
I found onyta couple of videosthat showthe store wherebocconottiare produced and sold